Snap off ends of beans, wash and drain. Cut beans in half, then set aside. Saute onions and garlic in oil until soft, add tomato sauce, water, oregano, pepper, salt and basil, if using. Simmer covered for 5 minutes. Add the string beans, simmer covered on low heat until beans are tender, about 30 minutes. Check in between, if drying out, add a little more water.

From Mary Ann Arlio of Trumbull:

Green Bean Salad

1 pound each green and yellow wax beans

5 slices bacon

1/2 red onion, chopped

1/2 English cucumber, cubed

1 cup kalamata olives, chopped

1 pint cherry tomatoes, halved

1/2 cup walnuts, coarsely chopped

1 cup blue cheese, crumbled

2 tablespoons each chopped flat leaf parsley and basil

Dressing

2 tablespoons fresh lemon juice

3 tablespoons water

3 tablespoons extra virgin olive oil

1 1/2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

2 teaspoons minced garlic

1/2 teaspoon each salt and pepper

Cook beans until al dente, then rinse in cold water. Cook bacon until crisp, drain and chop into bite-sized pieces. In a large bowl combine cooked beans, bacon and remaining salad ingredients. For the dressing, combine dressing ingredients in a jar, cover tightly and shake vigorously. Pour over salad and toss. Serve.

From Mary Ann Arlio of Trumbull:

Fried Green Beans

1 pound green beans, washed and snap off ends

1 cup flour

1 cup cornmeal

1 tablespoon baking powder

1 tablespoon cayenne pepper

1 tablespoon paprika

1 tablespoon salt

1/2 teaspoon black pepper

1 egg

1 cup milk

Vegetable oil for frying

Dipping sauce

3/4 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon cayenne pepper

Mix together flour, cornmeal, baking powder, cayenne, paprika, salt and black pepper. In a separate bowl, mix egg and milk. Dip beans in flour mixture then egg mixture then flour mixture again. Fry in vegetable oil 3-inches deep that registers 375 degrees on a thermometer. Place fried beans on a paper towel lined sheet to drain. Combine dipping sauce ingredients and serve in a separate bowl along with the fried beans.

From Mary Ann Arlio of Trumbull:

Green Bean Casserole

1 (17-ounce) can whole white corn, drained

1 (16-ounce) can sliced French-style green beans, drained

1 (10 3/4-ounce) condensed cream celery soup, undiluted

1/2 cup sour cream

1 cup grated sharp cheddar cheese

1/2 cup chopped celery

1/2 cup chopped onion

1/4 cup chopped green pepper

1 chopped jalapeno pepper

3/4 cup cheese-flavored cracker crumbs

2 tablespoons melted butter

Combine corn, beans, soup, sour cream, cheese, celery, onions and peppers in a greased 2-quart casserole. Bake in a 325-degree oven for 30 minutes. Blend cracker crumbs with the melted butter and sprinkle over the top of the casserole. Bake 10 minutes longer. Serve.

Cut off both ends of the green beans. Rinse. Boil water in a 1-quart pot with the 1/2 teaspoon salt added. Place beans in the boiling water and cook for 10 minutes or until beans are almost tender. Drain and set aside in pot. Cook bacon and onions in a 10-inch frying pan until bacon is crispy and onions are lightly brown. With a slotted spoon, remove bacon and onions, add to pot with beans, add 1 tablespoon bacon fat from the pan. Salt and pepper to taste. Mix ingredients together and reheat. Serve.